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MENU PLANNING AND COST CONTROL COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY225 MENU PLANNING AND COST CONTROL 3 3 3 6

Objectives and Contents

Objectives: The aim of this course is to enable students to have a basic idea about business, food and beverage business, cost, cost control definition and storage, picking, purchasing and pricing.
Content: The definition of food and beverage business, the basic concepts and strategies of the enterprise include purchasing, receiving, storage and pricing workflow.